If you’re looking for the perfect vegan masala chai recipe, look no further. My vegan masala chai is everything you want it to be – wonderfully aromatic, creamy, and incredibly enjoyable to drink. Learn how to make this warming caffeinated drink and indulge your senses in the best vegan masala chai.
The spices I use in this vegan masala chai are whole peppercorns, cardamom pods, whole cloves, fennel seeds, nutmeg, a cinnamon stick, and fresh ginger. It’s important to use whole spices and grind them each time you make this drink, as this ensures you get the most flavour and spiciness. All these spices, in just the right ratio, create an amazing aroma.
But this vegan masala chai wouldn’t be so delicious with just the right amount of spices. An important element in this drink is also the choice of plant-based milk. Cashew milk works best, as it’s the creamiest of the plant-based milk options. However, don’t use homemade cashew milk for this recipe, as it will be grainy. Always go for store-bought cashew milk.
When making this recipe. it’s important to follow the instructions closely and add the ingredients to the pot in the order specified. For example, if you add cashew milk into the pot later than instructed, the spices will end up too strong, as there wouldn’t be enough fat during cooking to mellow them out.
Have you made this recipe? Let me know in the comments below. I would love to hear your feedback.
More delicious warming drinks:
Vegan Masala Chai (GF)
Ingredients
- 5 whole peppercorns
- 4 cardamom pods
- 3 whole cloves
- 1/8 tsp fennel seeds
- 1/8 tsp nutmeg powder
- 1 (8 cm) cinnamon stick
- 8 g fresh ginger peeled
- 280 ml (1 1/6 cups) water
- 400 ml (1 2/3 cup) store bought unsweetened cashew milk don't use homemade
- 2 bags black tea 6 g (1/2 tbsp) if using tea without bags
- 18 g (4 tsp) brown sugar
Instructions
- Crush spices (whole peppercorns, cardamom pods, whole cloves, fennel seeds) in a mortar. Transfer all these crushed spices to another bowl and set aside.
- Grate nutmeg and measure 1/8 tsp. Add nutmeg powder to the crushed spices.
- Crush cinnamon stick in mortar (it's best to crush it separately because it will take up more space). Add it to the rest of the crushed spices.
- Peel ginger and crush it in the mortar (it's best to crush it separately because it will have a wetter consistency). Leave it there, so that it doesn't stick to other spices.
- Bring water and cashew milk to boil. Add all crushed spices to the pot and cook on low to medium for 10 min.
- In the meantime cut 2 bags of black tea.
- After 10 min of cooking the spices in water and cashew milk, add black tea (without the bags) into the pot. Bring it to boil then lower again to low to medium heat and cook for 2 min.
- After that time add brown sugar to the pot, bring it to boil, then lower again to low to medium heat and cook for 3 min.
- Turn off the heat. Leave the pot to rest for a minute or two then sieve the masala chai, leaving spices behind and pour into two cups.
- Serve warm.
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